1 pkg. thin spaghetti (16 oz.)
1/4 c. butter
1/4 c. flour
1 can chicken broth
1 pt. heavy cream
1/3 c. shredded Swiss cheese
Dash white pepper
1 c. sliced mushrooms
1 to 1 1/2 lbs. cooked and peeled shrimp
1/3 c. Parmesan cheese
2 tbsp. sherry

Cook spaghetti as directed drain. Melt butter in large saucepan. Blend in flour. Gradually add broth and cream. Cook over low heat, stirring constantly until sauce thickens. Blend in Swiss Cheese, sherry and pepper. Heat and stir until cheese melts, add mushrooms. Remove from heat. Stir in shrimp. Add spaghetti to the sauce. Turn into 1 1/2 quart shallow flame proof casserole. Sprinkle with Parmesan cheese on top. Broil 3 to 4 inches from source of heat 5 to 7 minutes. Serve and enjoy.